Ingredients
Easy Raspberry and White Chocolate Crumble Cheesecake Slice
- 250 grams frozen raspberries, Defrosted on paper towel
- 250 grams Arnott's Nice biscuits
- 125 grams Butter, Melted
- 100 grams Whole rolled oats
- 45 grams plain flour
- 50 grams brown sugar
- 50 grams Butter, Chilled and chopped
- 2 heaped teaspoons Vanilla Bean Paste
- 500 grams full fat cream cheese, At room temperature
- 100 grams caster sugar
- 1 level tablespoon Vanilla bean paste extra
- 3 eggs
- 100 grams White chocolate chopped, Or chocolate drops
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line an ovenproof dish up to 24 x 29cm in size with grease proof paper.
Preheat the oven to 160oC/150oC fan forced.
Mill the Nice biscuits until fine, add melted butter and mix until combined.
Press buttered crumbs into the bottom of the greased dish and refrigerate until firm. - Place oats, flour, brown sugar and 2 tsp vanilla bean paste into bowl, 5 seconds/speed 6 then 10 seconds
"Counter-clockwise operation" speed 8. Set aside In a bowl while you prepare the filling. - Place cream cheese, caster sugar and 1 tablespoon of vanilla bean paste into the bowl and mix 15 seconds / speed 6. Scrape down the sides and repeat.
Add the eggs, one at a time, with the motor running at speed 6.
Add the raspberries and stir gently through with the spatular. - Pour the cheesecake filling onto the chilled base, sprinkle the chocolate evenly over the top and then crumble the topping over pressing down gently.
- Bake for 30-40 minute or until just set. Turn off the oven and, leaving the oven door slightly ajar, cool the cheesecake in the oven for 3 hours.
- Refrigerate for several hours before serving.
Slice into squares to serve.
Base
Crumble Topping
Cheesecake Filling
Tip
Can be made in the TM 31 as well.
This was adapted from a recipe on Taste, the original recipe omitted the raspberries, white chocolate and the vanilla bean paste.
A 400g tin of chopped pie apples (drained on kitchen towel) and a teaspoon of cinnamon stirred into the cheesecake layer (instead of the berries) is quite delicious too!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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